If you’ve been on Instagram in the last several years, you probably know about avocado toast. In short order, avocado toast became a kind of synonym for a type of brunching, food-photographing, hipster-approved meal. Avocado toast became the new kale salad.
And as much as I wanted to hate avocado toast, it’s impossible. It’s just too good. Most of us will agree that the green, creamy, velvety fat can transform a meal. Kind of like the bacon of the fruit world, if you will. And if avocados are the best thing since sliced bread, avocado toast makes sense.
Here is what you need to know about this avocado toast recipe:
- Pick ripe avocados – when the outside of the avocado is dark purple or black and yields to gentle pressure, it is ready to eat. Not sure? Pluck the stem. If it’s yellow-ish brown underneath, you’re good.
- To prevent the avocados from browning, squeeze a little bit of lemon or lime juice over the flesh immediately after cutting the avocado open. The added citrus goes brilliantly with this dish.
- Poached eggs are a beautiful addition to this dish. I like adding vinegar to the water when poaching eggs because it helps the egg whites firm up faster. If you want a more tender egg, hold the vinegar. Not a fan of poached eggs? Sunny side-up or over-easy eggs work just as well. For a vegan version, skip the egg altogether.
- Change it up with different garnishes. My favourites are pickled red onions, feta cheese, cilantro, cherry tomatoes and lemon or lime zest.
If you decide to try this recipe, let me know what you think in the comments below or tag @chrissymeetsworld on Instagram. Happy brunching!
Avocado Toast with Poached Eggs
- water (about 4 cups)
- 1 tbsp white vinegar
- 4 eggs
- 2 ripe avocados
- 1 lemon or lime
- 2 garlic cloves, minced
- 1/4 cup green onion, thinly sliced
- 1/4 cup cilantro, finely chopped
- salt and pepper
- 4 slices sourdough or country loaf, sliced ~½-in thick
- hot sauce, to taste (I like Frank's Red Hot)
- Garnishes (optional): feta, pickled onions, cilantro, lemon or lime zest, cherry tomatoes (halved)
- Line a plate with paper towels and set it aside. Bring the water and vinegar to a simmer in a high-sided pan (you want about 1½-inches of water). Break an egg into a ramekin and carefully drop the egg into the simmering water. Repeat with the other eggs. Cook the eggs for 3-5 minutes. Using a slotted spoon, transfer them to the lined plate - season with salt and pepper to taste.
- While the eggs cook, cut the avocados in half. Remove the skin and pit, then transfer to a bowl. Squeeze a bit of lemon or lime juice over the avocados to prevent them from browning, then coarsely mash with a fork. Add the garlic, green onion and cilantro, and stir to combine. Season with salt, pepper and lemon or lime juice, as needed.
- Divide the avocado mixture between the slices of toast and top each with a poached egg. Add a few dashes of hot sauce on top and garnishes of your choice. Enjoy!
Minerva TiffinsOctober 20, 2022
Thanks for sharing a blog and recipes Avocado Toast with Poached Eggs a morning breakfast